Spanakopita

Directions

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   1.
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   Wilt your spinach with a tablespoon or two of olive oil (youll most likely need to work in batches).
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   Allow the spinach to cool and squeeze out as much liquid as possible.
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   Roughly chop and put into a medium-sized bowl.
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   2.
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   Saute chopped onion and parsley in olive oil until onions are translucent, about 3 minutes.
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   Add to spinach, along with egg, lemon juice, feta and nutmeg.
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   Combine until all ingredients are well mixed.
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   3.
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    Lay out 1 piece of phyllo dough, brush with butter, overlap with one more piece of phyllo, brushing again with butter.
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    Using a sharp knife (or a pizza cutter), cut your phyllo into 3 strips.
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    4.
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    Place about 1 1/2 Tbsp of spinach mixture at the end of each strip of phyllo.
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    Roll into triangles, like you would the American Flag.
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    5.
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    Continue until youve used all of your spinach mixture.
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    Bake at 375 degrees for 20-25 minutes, or until theyre nice and golden.
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    Sprinkle with a little salt while theyre still hot.
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    Tips: 1.
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    Keep your phyllo under plastic wrap and a damp towel while youre working with it.
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    2.
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    You can make these ahead (about 3-4 days), freeze before cooking, then when you need them, just pop them in the oven frozen!
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    3.
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    If you arent interested in all this work, make a pie in a baking dish instead.
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    Bake for about 40 minutes, cutting into slices about halfway through.